Jorge Ruiz Carrascal

Jorge Ruiz Carrascal

Affiliate professor

ORCID: 0000-0001-7905-3153

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  1. Published

    FREE FATTY-ACIDS DURING THE RIPENING OF IBERIAN HAM

    ANTEQUERA, T., CORDOBA, J., Ruiz Carrascal, Jorge, MARTIN, L., GARCIA, C., BERMUDEZ, M. & VENTANAS, J., Apr 1993, In: REVISTA ESPANOLA DE CIENCIA Y TECNOLOGIA DE ALIMENTOS. 33, 2, p. 197-208

    Research output: Contribution to journal › Journal article › Research › peer-review

  2. Lipolysis in dry-cured ham: influence of salt content and processing conditions

    Andres, A. I., Cava, R., Martin, D., Ventanas, J. & Ruiz Carrascal, Jorge, 2005, In: Food Chemistry. 90, 4, p. 523-533 11 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  3. Physicochemical changes throughout the ripening of dry cured hams with different salt content and processing conditions

    Andres, A. I., Ventanas, S., Ventanas, J., Cava, R. & Ruiz Carrascal, Jorge, 2005, In: European Food Research and Technology. 221, 1, p. 30-35 6 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  4. Published

    Oxidative stability and fatty acid composition of pig muscles as affected by rearing system, crossbreeding and metabolic type of muscle fibre

    Andres, A. I., Cava, R., Isabel Mayoral, A., Tejeda, J., Morcuende, D. & Ruiz Carrascal, Jorge, 2001, In: Meat Science. 59, 1, p. 39-47 9 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  5. Published

    High-pressure treatment of dry-cured Iberian ham. Effect on colour and oxidative stability during chill storage packed in modified atmosphere

    Andres, A. I., Adamsen, C. E., Møller, J. K. S., Ruiz Carrascal, Jorge & Skibsted, Leif Horsfelt, 2006, In: European Food Research and Technology. 222, 5-6, p. 486-491 6 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  6. Published

    Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions

    Andres, A., Cava, R., Ventanas, J., Muriel, E. & Ruiz Carrascal, Jorge, 2004, In: Food Chemistry. 84, 3, p. 375-381

    Research output: Contribution to journal › Journal article › Research › peer-review

  7. Published

    Monitoring volatile compounds during dry-cured ham ripening by solid-phase microextraction coupled to a new direct-extraction device

    Andres, A., Cava, R. & Ruiz Carrascal, Jorge, 19 Jul 2002, In: Journal of Chromatography A. 963, 1-2, p. 83-88

    Research output: Contribution to journal › Journal article › Research › peer-review

  8. Published

    Influence of rearing conditions and crossbreeding on muscle color in Iberian pigs

    Andres, A., Ruiz Carrascal, Jorge, Mayoral, A., Tejeda, J. & Cava, R., Aug 2000, In: Food Science and Technology International. 6, 4, p. 315-321

    Research output: Contribution to journal › Journal article › Research › peer-review

  9. Published

    Muscle fibre types in Iberian pigs: influence of crossbreeding with Duroc breed and rearing conditions

    Andres, A., Ruiz Carrascal, Jorge, Ventanas, J., Tejeda, J. & Mayoral, A., 1999, In: Annales de Zootechnie. 48, 5, p. 397-405

    Research output: Contribution to journal › Journal article › Research › peer-review

  10. Published

    Sensory characteristics of Iberian ham: Influence of salt content and processing conditions

    Andres, A., Cava, R., Ventanas, J., Thovar, V. & Ruiz Carrascal, Jorge, Sep 2004, In: Meat Science. 68, 1, p. 45-51

    Research output: Contribution to journal › Journal article › Research › peer-review

  11. Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham

    Andres, A. I., Cava, R., Ventanas, S., Muriel, E. & Ruiz Carrascal, Jorge, 2007, In: European Food Research and Technology. 225, 5-6, p. 677-684

    Research output: Contribution to journal › Journal article › Research › peer-review

  12. Published

    Magnetic resonance imaging as a predictive tool for sensory characteristics and intramuscular fat content of dry-cured loin

    Antequera, T., Muriel, E., Rodriguez, P., Cernadas, E. & Ruiz Carrascal, Jorge, Mar 2003, In: Journal of the Science of Food and Agriculture. 83, 4, p. 268-274

    Research output: Contribution to journal › Journal article › Research › peer-review

  13. Published

    Effect of the addition of cheese powder and salt content on sensory profile, physicochemical properties and γ-glutamyl kokumi peptides content in dry fermented sausages

    Araya-Morice, A., De Gobba, Cristian, Lametsch, Rene & Ruiz Carrascal, Jorge, 2021, In: European Food Research and Technology. 247, 8, p. 2027-2037 11 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  14. Published

    Flavor characterization of animal hydrolysates and potential of glucosamine in flavor modulation

    Bak, K. H., Waehrens, S. S., Fu, Y., Chow, Ching Yue, Petersen, Mikael Agerlin, Ruiz Carrascal, Jorge, Bredie, Wender & Lametsch, Rene, 2021, In: Foods. 10, 12, 12 p., 3008.

    Research output: Contribution to journal › Journal article › Research › peer-review

  15. Published

    Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain

    Bak, K. H., Petersen, Mikael Agerlin, Lametsch, Rene, Hansen, E. T. & Ruiz Carrascal, Jorge, 8 Feb 2018, In: Molecules. 23, 2, 9 p., 357.

    Research output: Contribution to journal › Journal article › Research › peer-review

  16. Published

    Modification of gelatin functionality for culinary applications by using transglutaminase

    Calvarro, J., Pérez-Palacios, T. & Ruiz Carrascal, Jorge, 2016, In: International Journal of Gastronomy and Food Science. 5, p. 27-32 6 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  17. Published

    Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: addition of alcohol and CO2 incubation

    Carvalho, M. J. & Ruiz Carrascal, Jorge, 2018, In: Journal of Food Science and Technology. 55, 6, p. 2068-2078 11 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  18. Published

    Physico-chemical and sensory characteristics of freeze-dried and air-dehydrated yogurt foam

    Carvalho, M. J., Pérez-Palacios, T. & Ruiz Carrascal, Jorge, 2017, In: LWT -Food Science and Technology. 80, p. 328-334 7 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  19. Published

    Effect of free-range rearing and alpha-tocopherol and copper supplementation on fatty acid profiles and susceptibility to lipid oxidation of fresh meat from Iberian pigs

    Cava, R., Ventanas, J., Tejeda, J., Ruiz Carrascal, Jorge & Antequera, T., Jan 2000, In: Food Chemistry. 68, 1, p. 51-59

    Research output: Contribution to journal › Journal article › Research › peer-review

  20. Published

    Physicochemical characteristics of three muscles from free-range reared Iberian pigs slaughtered at 90 kg live weight

    Cava, R., Estevez, M., Ruiz Carrascal, Jorge & Morcuende, D., Apr 2003, In: Meat Science. 63, 4, p. 533-541

    Research output: Contribution to journal › Journal article › Research › peer-review

  21. Published

    Sensory characteristics of Iberian ham: Influence of rearing system and muscle location

    Cava, R., Ventanas, J., Ruiz Carrascal, Jorge, Andres, A. & Antequera, T., Jun 2000, In: Food Science and Technology International. 6, 3, p. 235-242

    Research output: Contribution to journal › Journal article › Research › peer-review

  22. Published

    Influence of finishing diet on fatty acid profiles of intramuscular lipids, triglycerides and phospholipids in muscles of the Iberian pig

    Cava, R., Ruiz Carrascal, Jorge, LopezBote, C., Martin, L., Garcia, C., Ventanas, J. & Antequera, T., Feb 1997, In: Meat Science. 45, 2, p. 263-270

    Research output: Contribution to journal › Journal article › Research › peer-review

  23. Published

    Effect of alpha-tocopheryl acetate supplementation and the extensive feeding of pigs on the volatile aldehydes during the maturation of Iberian ham

    Cava, R., Ruiz Carrascal, Jorge, Ventanas, J. & Antequera, T., Jun 1999, In: Food Science and Technology International. 5, 3, p. 235-241

    Research output: Contribution to journal › Journal article › Research › peer-review

  24. Published

    Oxidative and lipolytic changes during ripening of Iberian hams as affected by feeding regime: extensive feeding and alpha-tocopheryl acetate supplementation

    Cava, R., Ruiz Carrascal, Jorge, Ventanas, J. & Antequera, T., Jun 1999, In: Meat Science. 52, 2, p. 165-172

    Research output: Contribution to journal › Journal article › Research › peer-review

  25. Published

    Cheese powder can boost sensory properties of emulsion sausages

    Chen, X., Ruiz Carrascal, Jorge & Karlsson, A. H., 2015.

    Research output: Contribution to conference › Poster › Research

  26. Published

    Cheese powder as an ingredient in emulsion sausages: effect on sensory properties and volatile compounds

    Chen, X., Ruiz Carrascal, Jorge, Petersen, Mikael Agerlin & Karlsson, A. H., 2017, In: Meat Science. 130, p. 1-6 6 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  27. Published

    Storage and thermal stability of novel heme-based pigments prepared from porcine hemoglobin

    Chhem Kieth, S., Lametsch, Rene, Hansen, E. T. & Ruiz Carrascal, Jorge, 2019, In: Journal of Food Process Engineering. 42, 3, p. 1-8 e12994.

    Research output: Contribution to journal › Journal article › Research › peer-review

  28. Published

    Investigation of nitrite alternatives for the color stabilization of heme-iron hydrolysates

    Chhem-Kieth, S., Skou, P. B., Lametsch, Rene, Hansen, E. T. & Ruiz Carrascal, Jorge, 2018, In: Journal of Food Science and Technology. 55, 10, p. 4287-4296

    Research output: Contribution to journal › Journal article › Research › peer-review

  29. Age at the beginning of the fattening period of Iberian pigs under free-range conditions affects growth, carcass characteristics and the fatty acid profile of lipids

    Daza, A., Lopez-Bote, C. J., Olivares, A., Menoyo, D. & Ruiz Carrascal, Jorge, 2007, In: Animal Feed Science and Technology. 139, 1-2, p. 81-91

    Research output: Contribution to journal › Journal article › Research › peer-review

  30. Effects of feeding in free-range conditions or in confinement with different dietary MUFA/PUFA ratios and α-tocopheryl acetate, on antioxidants accumulation and oxidative stability in Iberian pigs

    Daza, A., Rey, A. I., Ruiz Carrascal, Jorge & Lopez-Bote, C. J., 2005, In: Meat Science. 69, 1, p. 151-163 13 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  31. Fatty acids profile of the subcutaneous backfat layers from Iberian pigs raised under free-range conditions

    Daza, A., Ruiz Carrascal, Jorge, Olivares, A., Menoyo, D. & Lopez-Bote, C. J., 2007, In: Food Science and Technology International. 13, 2, p. 135-140

    Research output: Contribution to journal › Journal article › Research › peer-review

  32. Published

    Evolution of production system of Iberian pigs in Spain

    Daza, A., Ruiz Carrascal, Jorge, Rey, A. I., Olivares, A. & Lopez-Bote, C., 2006, Animal Products from the Mediterranean Area. Ribeiro, J., Horta, A. E. M., Mosconi, C. & Rosati, A. (eds.). p. 177-184 8 p. (EAAP - European Association for Animal Production. Scientific Series).

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  33. Influence of a severe reduction of the feeding level during the period immediately prior to free-range fattening on performance and fat quality in Iberian pigs

    Daza, A., Lopez-Bote, C. J., Olivares, A., Menoy, D. & Ruiz Carrascal, Jorge, 2008, In: Journal of the Science of Food and Agriculture. 88, 3, p. 449-454

    Research output: Contribution to journal › Journal article › Research › peer-review

  34. Published

    Protein hydrolysates of porcine hemoglobin and blood: peptide characteristics in relation to taste attributes and formation of volatile compounds

    Fu, Y., Bak, K. H., Liu, J., De Gobba, Cristian, Tøstesen, M., Hansen, E. T., Petersen, Mikael Agerlin, Ruiz Carrascal, Jorge, Bredie, Wender & Lametsch, Rene, 2019, In: Food Research International. 121, p. 28-38 11 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  35. Published

    Measuring sensorial quality of Iberian Ham by Rasch model

    Garcia, C., Ventanas, J., Antequera, T., Ruiz Carrascal, Jorge, Cava, R. & Alvarez, P., Oct 1996, In: Journal of Food Quality. 19, 5, p. 397-412

    Research output: Contribution to journal › Journal article › Research › peer-review

  36. Published

    Comparison of simultaneous distillation extraction (SDE) and solid-phase microextraction (SPME) for the analysis of volatile compounds in dry-cured ham

    Garcia-Esteban, A., Ansorena, D., Astasiaran, I., Martín, D. & Ruiz Carrascal, Jorge, 2004, In: Journal of the Science of Food and Agriculture. 84, 11, p. 1364-1370 7 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  37. Published

    Study of the effect of different fiber coatings and extraction conditions on dry cured ham volatile compounds extracted by solid-phase microextraction (SPME)

    Garcia-Esteban, A., Ansorena, D., Astasiaran, I. & Ruiz Carrascal, Jorge, 2004, In: Talanta: The International Journal of Pure and Applied Analytical Chemistry. 64, 2, p. 458-466 9 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  38. Published

    Molecular gastronomy in Spain

    García-Segovia, P., Garrido, M. D., Vercet, A., Arboleya, J. C., Fiszman, S., Martínez-Monzo, J., Laguarda, S., Palacios, V. & Ruiz Carrascal, Jorge, 2014, In: Journal of Culinary Science & Technology (Print Edition). 12, 4, p. 279-293 15 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  39. Published

    Meat and human health — current knowledge and research gaps

    Geiker, Nina Rica Wium, Bertram, H. C., Mejborn, H., Dragsted, Lars Ove, Kristensen, L., Ruiz Carrascal, Jorge, Bügel, Susanne Gjedsted & Astrup, A., 2021, In: Foods. 10, 7, 17 p., 1556.

    Research output: Contribution to journal › Review › Research › peer-review

  40. Published

    Effects of feeding elevated concentrations of monounsaturated fatty acids and vitamin E to swine on characteristics of dry cured hams

    Isabel, B., Lopez-Bote, C., de la Hoz, L., Timon, M., Garcia, C. & Ruiz Carrascal, Jorge, Aug 2003, In: Meat Science. 64, 4, p. 475-482

    Research output: Contribution to journal › Journal article › Research › peer-review

  41. Published

    Dietary alpha-tocopheryl acetate supplementation modifies volatile aldehyde and sensory properties of dry-cured hams

    Isabel, B., Timon, M., Cava, R., Garcia, C., Ruiz Carrascal, Jorge, Carmona, J., Soares, M. & Bote, C., Jun 1999, In: Irish Journal of Agricultural and Food Research. 38, 1, p. 137-142

    Research output: Contribution to journal › Journal article › Research › peer-review

  42. Gas Chromatography-Mass Spectrometry Method for the Determination of Free Amino Acids as Their Dimethyl-tert-butylsilyl (TBDMS) Derivatives in Animal Source Food

    Jimenez-Martin, E., Ruiz Carrascal, Jorge, Perez-Palacios, T., Silva, A. & Antequera, T., 2012, In: Journal of Agricultural and Food Chemistry. 60, 10, p. 2456-2463 8 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  43. Published

    Enrichment of chicken nuggets with microencapsulated omega-3 fish oil: effect of frozen storage time on oxidative stability and sensory quality

    Jiménez-Martín, E., Pérez-Palacios, T., Ruiz Carrascal, Jorge & Rojas, T. A., 2016, In: Food and Bioprocess Technology. 9, 2, p. 285-297 13 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  44. Published

    Volatile compounds and physicochemical characteristics during storage of microcapsules from different fish oil emulsions

    Jiménez-Martín, E., Gharsallaoui, A., Pérez-Palacios, T., Ruiz Carrascal, Jorge & Antequera, T., 2015, In: Food and Bioproducts Processing. 96, p. 52-64 13 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  45. Published

    Fatty acid composition in double and multilayered microcapsules of ω-3 as affected by storage conditions and type of emulsions

    Jiménez-Martín, E., Antequera Rojas, T., Gharsallaoui, A., Ruiz Carrascal, Jorge & Pérez-Palacios, T., 2016, In: Food Chemistry. 194, p. 476-486 11 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  46. Published

    Suitability of using monolayered and multilayered emulsions for microencapsulation of ω-3 fatty acids by spray drying: effect of storage at different temperatures

    Jiménez-Martín, E., Gharsallaoui, A., Pérez-Palacios, T., Ruiz Carrascal, Jorge & Rojas, T. A., Jan 2014, In: Food and Bioprocess Technology. 8, 1, p. 100-111 12 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  47. Published

    Changes in the Quality of Chicken Breast Meat due to Superchilling and Temperature Fluctuations during Storage

    Kaewthong, P., Pomponio, L., Ruiz Carrascal, Jorge, Knoechel, Susanne, Wattanachant, S. & Karlsson, A. H., 2019, In: Journal of Poultry Science. 56, 4, p. 308-317

    Research output: Contribution to journal › Journal article › Research › peer-review

  48. Published

    The satiating properties of pork are not affected by cooking methods, sousvide holding time or mincing in healthy men - a randomized cross-over meal test study

    Kehlet, U., Mitra, B., Ruiz Carrascal, Jorge, Raben, Anne & Aaslyng, M. D., 2017, In: Nutrients. 9, 9, 14 p., 941.

    Research output: Contribution to journal › Journal article › Research › peer-review

  49. Published

    Weight loss in superchilled pork as affected by cooling rate

    Landerslev, M. G., Araya-Morice, A., Pomponio, L. & Ruiz Carrascal, Jorge, 2018, In: Journal of Food Engineering. 219, p. 25-28 4 p.

    Research output: Contribution to journal › Journal article › Research › peer-review

  50. Published

    Effect of vitamin E supplementation and partial substitution of poly- with mono-unsaturated fatty acids in pig diets on muscle, and microsome extract alpha-tocopherol concentration and lipid oxidation

    Lopez-Bote, C., Isabel, B., Ruiz Carrascal, Jorge & Daza, A., Feb 2003, In: Archives of Animal Nutrition. 57, 1, p. 11-25

    Research output: Contribution to journal › Journal article › Research › peer-review

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